Peggyann
02-22-2008, 06:28 PM
Haven't tried this yet, it's a friend of mine's recipe, but everyone who has tried it RAVES about it!
MEATBALLS:
2 eggs
1 c breadcrumbs
2 tbsp each fresh basil and lime juice
1 tbsp thai red curry paste
2 lbs lean ground beef (or whatever you prefer for your meatballs)
mix all ingredients together, roll into 1 inch balls and bake at 350 for 15 to 20 mins, until no longer pink inside.
RED CURRY PEANUT SAUCE:
2 400 ml cans coconut milk
3/4 c salted roasted peanuts, finely chopped
1/4 c brown sugar
1 1/2 tbsp red curry paste
2 tbsp lime zest
3 tbsp lime juice
combine 2.5 c coconut milk, peanuts, sugar and curry paste. boil over med high heat. reduce heat and boil gently for approx 10 mins, until slightly thickened. let cool and add lime zest and juice.
RICE:
2 c jasmine scented rice, rinsed
1 tsp salt
1/4 c chopped basil
1 tbsp chopped mint
combine remaining coconut milk, rice, salt and 3 c water. boil, then reduce heat and simmer until liquid is absorbed. stir basil and mint into rice before serving.
my modifications: with the sauce, i go lighter on the sugar -- about 2 tbsp instead of 1/4 c. i also use 2 heaping tablespoons of peanut butter instead of chopped peanuts, makes for a nice creamy sauce with a light peanut flavour. i tend to go heavier on the lime juice, as i like the sauce tangy. it doesn't seem to make a difference if you toss all of the ingreds together and cook, rather than keeping the lime juice out until the end.
this makes a huge amount of food, but the recipe halves nicely if you don't want a ton of leftovers. enjoy!
~PA~
MEATBALLS:
2 eggs
1 c breadcrumbs
2 tbsp each fresh basil and lime juice
1 tbsp thai red curry paste
2 lbs lean ground beef (or whatever you prefer for your meatballs)
mix all ingredients together, roll into 1 inch balls and bake at 350 for 15 to 20 mins, until no longer pink inside.
RED CURRY PEANUT SAUCE:
2 400 ml cans coconut milk
3/4 c salted roasted peanuts, finely chopped
1/4 c brown sugar
1 1/2 tbsp red curry paste
2 tbsp lime zest
3 tbsp lime juice
combine 2.5 c coconut milk, peanuts, sugar and curry paste. boil over med high heat. reduce heat and boil gently for approx 10 mins, until slightly thickened. let cool and add lime zest and juice.
RICE:
2 c jasmine scented rice, rinsed
1 tsp salt
1/4 c chopped basil
1 tbsp chopped mint
combine remaining coconut milk, rice, salt and 3 c water. boil, then reduce heat and simmer until liquid is absorbed. stir basil and mint into rice before serving.
my modifications: with the sauce, i go lighter on the sugar -- about 2 tbsp instead of 1/4 c. i also use 2 heaping tablespoons of peanut butter instead of chopped peanuts, makes for a nice creamy sauce with a light peanut flavour. i tend to go heavier on the lime juice, as i like the sauce tangy. it doesn't seem to make a difference if you toss all of the ingreds together and cook, rather than keeping the lime juice out until the end.
this makes a huge amount of food, but the recipe halves nicely if you don't want a ton of leftovers. enjoy!
~PA~